Versatile tomato sauce

This tomato sauce is very easy to make and so versatile! I of course use it with pasta or rice for my children, but also as a shakshuka base, with zucchini noodles, with konjac noodles, with roasted vegetables and with baked fish!

You can make it, save it in the fridge for up to 5 days or in the freezer for up to 3 months. It is 100%  6-week plan compliant too!

I hope you enjoy it!

Ingredients

2 cans of chopped tomatoes

100g of green or black olives

1 tablespoon of capers

2 tablespoons or 30g of chopped fresh basil

1 medium onion chopped

4 garlic cloves

3 bay leaves

1 tablespoon of tomato purée 

1/2 teaspoon of ground cinnamon or 1 cinnamon stick

1/2 teaspoon of good quality salt

1/4 teaspoon of ground pepper

1 tablespoon of olive oil

Method

In a pan on medium heat, sweat the chopped onion for about 3 minutes. Add the grated garlic and cook for another 3 minutes or until your onions are translucent. Add the chopped tomatoes and stir in the rest of the ingredients. Bring to a a simmer and cook on low for about 20-25 minutes, making sure to stir it regularly.

Your delicious tomato, olives and capers sauce is ready!

Enjoy 😊